Eggplant and Chickpea Dip with Mint
You can never have too many hor d'oeuvre recipes, so give Eggplant and Chickpea Dip with Mint a try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 92 calories, 4g of protein, and 4g of fat. If you have chickpeas, olive oil, mint, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free and vegan diet.
Instructions
Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil.
Bake at 450 for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
While garlic roasts, place eggplant, cut sides down, in a baking pan.
Add water to a depth of 1/4 inch.
Bake at 450 for 30 minutes or until tender, and cool 10 minutes.
Scrape pulp from eggplant skins; discard skins.
Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.